CN109527158A - A kind of taro coffee and preparation method thereof - Google Patents
A kind of taro coffee and preparation method thereof Download PDFInfo
- Publication number
- CN109527158A CN109527158A CN201811187247.3A CN201811187247A CN109527158A CN 109527158 A CN109527158 A CN 109527158A CN 201811187247 A CN201811187247 A CN 201811187247A CN 109527158 A CN109527158 A CN 109527158A
- Authority
- CN
- China
- Prior art keywords
- taro
- curing
- coffee
- freeze
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
A kind of taro coffee and preparation method thereof, comprising the following steps: the semi-curing microwave treatment of taro, taro flatten and reject bud eye, the processing of taro microwave ripening, nitrogen protection ball milling refinement processing, enzymatic hydrolysis and centrifugation, freeze-drying, ingredient and packaging.The present invention is using taro as raw material, after overcuring mud, enzymatic hydrolysis, centrifugal filtration, freeze-drying, with ground coffee and auxiliary material mixing preparation, develops a kind of taro coffee product, has both coffee, the flavor of taro and nutrition.
Description
Technical field
The present invention relates to a kind of taro coffees and preparation method thereof, belong to deep-processing technical field of agricultural products.
Background technique
Taro is also known as taro, the underground bulb of aroid " taro ".The plant base portion of taro forms shortening stem, gradually tires out
Product nutrient hypertrophy, referred to as " taro ", can be edible at meat bulb.Dasheen nutrient is abundant, containing a large amount of starch, minerals,
Vitamin, dietary fiber etc., are both vegetables and grain, can prepared food, system be dry or powder processed.Since the starch granules of taro is small, only
It is 1/10th of potato starch, digestibility is up to 98.8%.Chinese medicine think taro there is appetizing to promote the production of body fluid, anti-inflammatory analgesic, tonifying Qi
Kidney-nourishing and other effects can treat for stomachache, dysentery, chronic nephritis etc., have good health maintenance effect.
Coffee is with the beverage made of coffee bean by baking, and is all be popular in the world main with cocoa, tea
Drink.The habit of China's consumer's coffee for drinking starts from the nineties in last century, has nowadays had relatively broad market in city.
Although the coffee annual consumption in China is only 200,000 tons, consumption per head is expected to become in the world with 30% speed increase
Most potential coffee consumes big country.
Summary of the invention
The purpose of the present invention is to provide a kind of taro coffees and preparation method thereof.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of system of taro coffee
Make method, including the following steps:
Step 1: fresh taro is cleaned up, and the bud eye of 10-20% is removed, then heating reaches the starch burn degree of taro
To 50-60%, semi-curing taro is obtained；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5-7mm, then rejects bud eye and obtain
Reject the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50-100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: adding alpha-amylase and cellulase into taro paste, 150- then is digested under the conditions of 50-55 DEG C
180min, after heat enzyme deactivation obtain the taro enzymolysis liquid after enzyme deactivation；The enzyme activity of the alpha-amylase is 100000-
200000U, additive amount are the 0.2 ~ 0.3% of the quality of taro paste, and the enzyme activity of the cellulase is 100000-200000U,
Additive amount is the 0.08 ~ 0.12% of the quality of taro paste；
Step 6: the taro enzymolysis liquid after enzyme deactivation is carried out centrifugal filtration with hanging bag type centrifugal machine, filtrate is obtained as taro enzymatic hydrolysis
Filtrate；
Step 7: it is 5-8% that taro enzymatic hydrolysis filtrate, which is freeze-dried to water content, being then crushed to fineness is 170-200
Mesh obtains taro enzymatic hydrolysis filtrate freeze-dried powder；
Step 8: by the taro enzymolysis liquid freeze-dried powder of 65-75 parts by weight, the high fructose corn starch of 10-15 parts by weight, 10-15 weight
Part ground coffee, the casein of 3-5 parts by weight, the PURE WHEY of 3-5 parts by weight, the konjaku powder of 2-2.5 parts by weight, 0.4 ~
The locust bean gum of 0.6 parts by weight and the sodium carboxymethylcellulose of 0.4 ~ 0.6 parts by weight, which are uniformly mixed, obtains mixed material；
Step 9: by mixed material using after nitrogen-filled packaging up to taro coffee product.
Preferred technical solution are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and handles 10-
15min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.30-0.40w/cm2。
Preferred technical solution are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
5-8min, microwave frequency 3.0GHz, power density 0.45-0.55w/cm are handled in tunnel type food microwave processing equipment2, make taro
Head curing completely.
Preferred technical solution are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 50-100 μm, obtain taro paste.
Preferred technical solution are as follows: the revolving speed of the hanging bag type centrifugal machine is 1500-2000r/min, the filtering essence of filter cloth
Degree is 0.5mm.
Preferred technical solution are as follows: taro enzymatic hydrolysis filtrate is placed in freeze drying equipment, in temperature -50 ~ -40 DEG C, very
Freeze-drying to water content is 5-8% under empty -0.09 ~ -0.10MPa of gauge pressure, and the material after freeze-drying is then placed in Lowtemperaturepulverizer
In, under the conditions of -70 ~ -50 DEG C, being crushed to fineness is 170-200 mesh, obtains taro enzymatic hydrolysis filtrate freeze-dried powder.
Preferred technical solution are as follows: in step 8, it is blended in three-dimensional mixer and carries out, revolving speed 12-15r/min,
Incorporation time is 15-25min.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of taro coffee, uses
Above-mentioned production method is made.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
The present invention is using taro as raw material, mixed with ground coffee and auxiliary material after overcuring mud, enzymatic hydrolysis, centrifugal filtration, freeze-drying
Allotment is closed, a kind of taro coffee product is developed, has both coffee, the flavor of taro and nutrition.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this implementation
Content disclosed by example is understood other advantages and efficacy of the present invention easily.
The purpose of term used herein, which is only that, illustrates particular embodiment, it is not intended to be limited to the present invention.It removes
Non- context is explicitly shown, otherwise singular " one " used herein, "one" also include plural form.
When illustrating preferred embodiment, it is potentially based on clear purpose and uses special term；However, this specification institute
Revealer is not intended to be limited in the selected special term；And it is to be understood that each particular element includes having
Identical function, all equivalence techniques for operating in a similar manner and reaching similar effects.
A kind of embodiment one: taro coffee and preparation method thereof
A kind of taro coffee and preparation method thereof, which is characterized in that include the following steps.
(1) the semi-curing microwave treatment of taro
Clean fresh taro, remove the silt on taro surface, feeler, epidermis and 15% bud eye.Taro after cleaning is placed in
12min, microwave frequency 3.0GHz, power density 0.35w/cm are handled in food-grade microwave equipment2, reach taro starch gelatinization degree
To 55%, taro reaches semi-curing state.
The taro cleaning, only eliminates 15% shallower black bud eye, and the deeper bud eye of most of growth remains embedded in
In taro pulp.
The semi-curing taro, taro pulp become soft, and remaining taro bud eye does not change then substantially, still
It is so harder stain or blackspot.
(2) taro flattens and rejects bud eye
Semi-curing taro is taken out from microwave equipment, assembles certain amount, using to roller or single roller apparatus, flattens, flatten
At uniform flat, with a thickness of 6mm；It is placed in flat taro on conveyer belt, slowly conveys；In taro transmission process
In, manual identified simultaneously rejects black bud eye therein.
The flat semi-curing taro, thinner thickness and uniformly, material is soft, and the remaining bud eye of taro is by original
First insertion state is exposed by monolithic extruded, it is easy to manual identified, and realize and quickly reject.
(3) taro microwave ripening is handled
Taro is entered in tunnel type food microwave processing equipment by conveyer belt handles 6.5min, microwave frequency 3.0GHz, power
Density 0.5w/cm2, cure taro completely.
(4) nitrogen protection ball milling refinement processing
Completely curing after taro, be placed in food-grade stainless steel ball-grinding machine, extract air, be filled with nitrogen, be fully ground to
Fineness is 75 μm, obtains taro paste.
(5) enzymatic hydrolysis and centrifugation
Alpha-amylase, cellulase are added into taro paste, is kept for 52 DEG C of temperature, speed of agitator 30r/min, digest 165min；
Then it is brought rapidly up to boiling, fluidized state 6min is kept, until complete enzyme deactivation.The alpha-amylase, enzyme activity are
150000U, additive amount are the 0.25% of taro paste.The cellulase, enzyme activity 150000U, additive amount are taro paste
0.1%。
Taro enzymolysis liquid after enzyme deactivation is placed in food-grade hanging bag type centrifugal machine, centrifugal rotational speed 1750r/min is centrifuged filter cloth
Filtering accuracy is 0.5mm, and filtrate is collected by centrifugation, and obtains taro enzymatic hydrolysis filtrate.
(6) preparation taro digests filtrate freeze-dried powder
Taro enzymatic hydrolysis filtrate is placed in freeze drying equipment, is freeze-dried at -45 DEG C of temperature, vacuum gauge pressure -0.095MPa
Water content processed is 6.5%.Then the material after freeze-drying is placed in ultralow temperature disintegrating apparatus, under the conditions of -60 DEG C of temperature, is crushed
It is 185 mesh to fineness, obtains taro enzymatic hydrolysis filtrate freeze-dried powder, it is spare.
(7) ingredient and packaging
The batch formula are as follows: 70 parts of taro enzymolysis liquid freeze-dried powders, 12 parts of high fructose corn starches, 13 parts of ground coffees, 4 portions of junket eggs
White, 4 parts of PURE WHEYs, 2.2 parts of konjaku powders, 0.5 part of locust bean gum, 0.5 part of sodium carboxymethylcellulose.The various originals
Material, is dry powder-shaped, water content is below 8%.Material is added in closed three-dimensional mixer by batch formula, main shaft turns
Fast 14r/min mixes 20min.
By mixed material, filling apparatus is sent to using vacuum mode, completes to pack using the canned mode of inflated with nitrogen,
Packaged form is metal can or high resistant oxygen high water resistant shape material bag.Complete packaging after to get arrive taro coffee product.
When edible, heating water is reconciled.
A kind of embodiment two: taro coffee and preparation method thereof
A kind of production method of taro coffee, including the following steps:
Step 1: fresh taro is cleaned up, and 20% bud eye is removed, then heating reaches the starch burn degree of taro
60%, obtain semi-curing taro；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 7mm, then rejects bud eye and picked
Except the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: adding alpha-amylase and cellulase into taro paste, 180min then is digested under the conditions of 55 DEG C, after
Heating enzyme deactivation obtains the taro enzymolysis liquid after enzyme deactivation；The enzyme activity of the alpha-amylase is 200000U, and additive amount is taro paste
The 0.3% of quality, the enzyme activity of the cellulase are 200000U, and additive amount is the 0.12% of the quality of taro paste；
Step 6: the taro enzymolysis liquid after enzyme deactivation is carried out centrifugal filtration with hanging bag type centrifugal machine, filtrate is obtained as taro enzymatic hydrolysis
Filtrate；
Step 7: it is 8% that taro enzymatic hydrolysis filtrate, which is freeze-dried to water content, being then crushed to fineness is 200 mesh, is obtained
Taro digests filtrate freeze-dried powder；
Step 8: by the taro enzymolysis liquid freeze-dried powder of 75 parts by weight, the high fructose corn starch of 15 parts by weight, 15 parts by weight coffee
Powder, the casein of 5 parts by weight, the PURE WHEY of 5 parts by weight, the konjaku powder of 2.5 parts by weight, 0.6 parts by weight locust bean gum
It is uniformly mixed with the sodium carboxymethylcellulose of 0.6 parts by weight and obtains mixed material；
Step 9: by mixed material using after nitrogen-filled packaging up to taro coffee product.
Preferred embodiment are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and is handled
15min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.40w/cm2。
Preferred embodiment are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
8min, microwave frequency 3.0GHz, power density 0.55w/cm are handled in tunnel type food microwave processing equipment2, keep taro complete
Curing.
Preferred embodiment are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 100 μm, obtain taro paste.
Preferred embodiment are as follows: the revolving speed of the hanging bag type centrifugal machine is 2000r/min, and the filtering accuracy of filter cloth is
0.5mm。
Preferred embodiment are as follows: taro enzymatic hydrolysis filtrate is placed in freeze drying equipment, in -40 DEG C of temperature, vacuum meter
Freeze-drying to water content is 8% under pressure -0.10MPa, then the material after freeze-drying is placed in Lowtemperaturepulverizer, in -50 DEG C of items
Under part, being crushed to fineness is 170-200 mesh, obtains taro enzymatic hydrolysis filtrate freeze-dried powder.
Preferred embodiment are as follows: in step 8, it is blended in three-dimensional mixer and carries out, revolving speed 15r/min, mixing
Time is 25min.
A kind of embodiment three: taro coffee and preparation method thereof
A kind of production method of taro coffee, including the following steps:
Step 1: fresh taro is cleaned up, and 10% bud eye is removed, then heating reaches the starch burn degree of taro
50%, obtain semi-curing taro；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5mm, then rejects bud eye and picked
Except the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: adding alpha-amylase and cellulase into taro paste, 150min then is digested under the conditions of 50 DEG C, after
Heating enzyme deactivation obtains the taro enzymolysis liquid after enzyme deactivation；The enzyme activity of the alpha-amylase is 100000U, and additive amount is taro paste
The 0.2% of quality, the enzyme activity of the cellulase are 100000U, and additive amount is the 0.08% of the quality of taro paste；
Step 6: the taro enzymolysis liquid after enzyme deactivation is carried out centrifugal filtration with hanging bag type centrifugal machine, filtrate is obtained as taro enzymatic hydrolysis
Filtrate；
Step 7: it is 5% that taro enzymatic hydrolysis filtrate, which is freeze-dried to water content, being then crushed to fineness is 170 mesh, is obtained
Taro digests filtrate freeze-dried powder；
Step 8: by the taro enzymolysis liquid freeze-dried powder of 65 parts by weight, the high fructose corn starch of 10 parts by weight, 10 parts by weight coffee
Powder, the casein of 3 parts by weight, the PURE WHEY of 3 parts by weight, the konjaku powder of 2 parts by weight, 0.4 parts by weight locust bean gum and
The sodium carboxymethylcellulose of 0.4 parts by weight is uniformly mixed and obtains mixed material；
Step 9: by mixed material using after nitrogen-filled packaging up to taro coffee product.
Preferred embodiment are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and is handled
10min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.30w/cm2。
Preferred embodiment are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
5min, microwave frequency 3.0GHz, power density 0.45w/cm are handled in tunnel type food microwave processing equipment2, keep taro complete
Curing.
Preferred embodiment are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 50 μm, obtain taro paste.
Preferred embodiment are as follows: the revolving speed of the hanging bag type centrifugal machine is 1500r/min, and the filtering accuracy of filter cloth is
0.5mm。
Preferred embodiment are as follows: taro enzymatic hydrolysis filtrate is placed in freeze drying equipment, in -50 DEG C of temperature, vacuum meter
Freeze-drying to water content is 5% under pressure -0.09MPa, then the material after freeze-drying is placed in Lowtemperaturepulverizer, in -70 DEG C of items
Under part, being crushed to fineness is 170 mesh, obtains taro enzymatic hydrolysis filtrate freeze-dried powder.
Preferred embodiment are as follows: in step 8, it is blended in three-dimensional mixer and carries out, revolving speed 12r/min, mixing
Time is 15min.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (8)
1. a kind of production method of taro coffee, it is characterised in that: include the following steps:
Step 1: fresh taro is cleaned up, and the bud eye of 10-20% is removed, then heating reaches the starch burn degree of taro
To 50-60%, semi-curing taro is obtained；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5-7mm, then rejects bud eye and obtain
Reject the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50-100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: adding alpha-amylase and cellulase into taro paste, 150- then is digested under the conditions of 50-55 DEG C
180min, after heat enzyme deactivation obtain the taro enzymolysis liquid after enzyme deactivation；The enzyme activity of the alpha-amylase is 100000-
200000U, additive amount are the 0.2 ~ 0.3% of the quality of taro paste, and the enzyme activity of the cellulase is 100000-200000U,
Additive amount is the 0.08 ~ 0.12% of the quality of taro paste；
Step 6: the taro enzymolysis liquid after enzyme deactivation is carried out centrifugal filtration with hanging bag type centrifugal machine, filtrate is obtained as taro enzymatic hydrolysis
Filtrate；
Step 7: it is 5-8% that taro enzymatic hydrolysis filtrate, which is freeze-dried to water content, being then crushed to fineness is 170-200
Mesh obtains taro enzymatic hydrolysis filtrate freeze-dried powder；
Step 8: by the taro enzymolysis liquid freeze-dried powder of 65-75 parts by weight, the high fructose corn starch of 10-15 parts by weight, 10-15 weight
Part ground coffee, the casein of 3-5 parts by weight, the PURE WHEY of 3-5 parts by weight, the konjaku powder of 2-2.5 parts by weight, 0.4 ~
The locust bean gum of 0.6 parts by weight and the sodium carboxymethylcellulose of 0.4 ~ 0.6 parts by weight, which are uniformly mixed, obtains mixed material；
Step 9: by mixed material using after nitrogen-filled packaging up to taro coffee product.
2. the production method of taro coffee according to claim 1, it is characterised in that: in the first step, after cleaning
Taro, which is placed in microwave heating equipment, handles 10-15min, and the microwave frequency of the microwave heating equipment is 3.0GHz, power is close
Degree is 0.30-0.40w/cm2。
3. the production method of taro coffee according to claim 1, it is characterised in that: in the third step, second step is obtained
To the semi-curing taro of rejecting bud eye be placed in tunnel type food microwave processing equipment and handle 5-8min, microwave frequency
3.0GHz, power density 0.45-0.55w/cm2, cure taro completely.
4. the production method of taro coffee according to claim 1, it is characterised in that: in the 4th step, by the taro of curing
Head is placed in stainless steel ball-milling equipment, is filled with nitrogen after extracting air, and being ground to fineness is 50-100 μm, obtains taro paste.
5. the production method of taro coffee according to claim 1, it is characterised in that: the revolving speed of the hanging bag type centrifugal machine
For 1500-2000r/min, the filtering accuracy of filter cloth is 0.5mm.
6. the production method of taro coffee according to claim 1, it is characterised in that: taro enzymatic hydrolysis filtrate is placed in freezing
In drying equipment, freeze-drying to water content is 5-8% at temperature -50 ~ -40 DEG C, -0.09 ~ -0.10MPa of vacuum gauge pressure, so
The material after freeze-drying is placed in Lowtemperaturepulverizer afterwards, under the conditions of -70 ~ -50 DEG C, being crushed to fineness is 170-200 mesh, is obtained
Taro digests filtrate freeze-dried powder.
7. the production method of taro coffee according to claim 1, it is characterised in that: in step 8, be blended in three-dimensional
It is carried out in mixing machine, revolving speed 12-15r/min, incorporation time 15-25min.
8. a kind of taro coffee, it is characterised in that: be made using production method described in claim 1 ~ 7 any claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811187247.3A CN109527158A (en) | 2018-10-12 | 2018-10-12 | A kind of taro coffee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811187247.3A CN109527158A (en) | 2018-10-12 | 2018-10-12 | A kind of taro coffee and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527158A true CN109527158A (en) | 2019-03-29 |
Family
ID=65843893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811187247.3A Pending CN109527158A (en) | 2018-10-12 | 2018-10-12 | A kind of taro coffee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109527158A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236157A (en) * | 2019-07-09 | 2019-09-17 | 江西农业大学 | A kind of taro with red buds instant powder and preparation method thereof |
| CN114468292A (en) * | 2022-01-10 | 2022-05-13 | 宣城市合力生态农业有限公司 | Extraction process of mulberry leaf concentrated solution and ready-to-drink mulberry leaf beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283414A (en) * | 2011-06-22 | 2011-12-21 | 中国农业大学 | Konjak grain concentrated beverage and preparation method thereof |
| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN105995333A (en) * | 2016-05-24 | 2016-10-12 | 蚌埠鲲鹏食品饮料有限公司 | Preparation method for Chinese yam lunch beverage |
| CN108323574A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soy coffee instant powder and preparation method thereof |
-
2018
- 2018-10-12 CN CN201811187247.3A patent/CN109527158A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283414A (en) * | 2011-06-22 | 2011-12-21 | 中国农业大学 | Konjak grain concentrated beverage and preparation method thereof |
| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN105995333A (en) * | 2016-05-24 | 2016-10-12 | 蚌埠鲲鹏食品饮料有限公司 | Preparation method for Chinese yam lunch beverage |
| CN108323574A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soy coffee instant powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236157A (en) * | 2019-07-09 | 2019-09-17 | 江西农业大学 | A kind of taro with red buds instant powder and preparation method thereof |
| CN114468292A (en) * | 2022-01-10 | 2022-05-13 | 宣城市合力生态农业有限公司 | Extraction process of mulberry leaf concentrated solution and ready-to-drink mulberry leaf beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107736589A (en) | A kind of preparation technology of potato granule full powder and its application | |
| KR101589250B1 (en) | Hericium erinaceum Containing Bean Curd And Method for Producing the Same | |
| CN104256402A (en) | Pea fiber powder as well as application in meat products and production method thereof | |
| CN102224847A (en) | Solid instant food of purple sweet potato and soymilk and preparation method thereof | |
| CN109527158A (en) | A kind of taro coffee and preparation method thereof | |
| CN104115957A (en) | Manufacturing method of buckwheat tea | |
| CN102791147B (en) | Reduce soybean processing and the manufacture method thereof of urease content | |
| KR101169189B1 (en) | rice wine containing component of fermented soybeans | |
| KR20090101785A (en) | Instant rice cake product and process for preparing the same | |
| CN105211782A (en) | A kind of processing method of Chinese yam beans | |
| CN104824545A (en) | Production method of instant corn grit porridge | |
| CN109588494A (en) | A kind of taro cheese and preparation method thereof | |
| CN110604178B (en) | Infant yogurt dissolving bean and preparation process thereof | |
| CN108056354A (en) | A kind of probiotics various nutrients solid beverage and preparation method thereof | |
| CN109497387A (en) | A kind of production method of the compound Rice & peanut milk brewed powder of taro | |
| CN109480239A (en) | A kind of production method of the compound pueraria lobata brewed powder of taro | |
| CN102334650B (en) | Lyophilized mungbean soap product and preparation method thereof | |
| CN105613680A (en) | Liquorice cake for enhancing immunity of human body and making method thereof | |
| CN109480160A (en) | A kind of production method of generation meal type taro solid beverage | |
| CN111406942A (en) | Bamboo shoot meal replacement powder and preparation method thereof | |
| CN109480163A (en) | A kind of production method of fragrance of a flower taro solid beverage | |
| CN111972587A (en) | Health-preserving medlar seed powder composite electuary and preparation method thereof | |
| CN111771987A (en) | Freeze-dried solid beverage and preparation method thereof | |
| JP2009153480A (en) | Enzyme-treating method for dried food | |
| CN101433304A (en) | Process for preparing bisporous mushroom seasoning powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190329 |
|
| RJ01 | Rejection of invention patent application after publication |